First Lager Attempt and have Questions - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > First Lager Attempt and have Questions

Reply
 
Thread Tools
Old 01-22-2013, 01:55 PM   #1
abandonhope16
Recipes 
 
Oct 2012
Posts: 150
Liked 6 Times on 5 Posts



So I'd like to try a lager kit from Northern Brewer and have some questions. It says to use a yeast starter, but the default yeast is Dry (at least I think it is) and I thought starters were done with liquid yeast? Any insight or tips would be most appreciated. Thanks!!
http://www.northernbrewer.com/shop/w...tract-kit.html

 
Reply With Quote
Old 01-22-2013, 02:01 PM   #2
stratslinger
HBT_SUPPORTER.png
 
stratslinger's Avatar
Recipes 
 
Dec 2010
Terryville, CT
Posts: 2,447
Liked 204 Times on 170 Posts


Typically, yeast starters are done with liquid yeast and not dry yeast because dry yeast is cheap enough that you can usually just buy another packet (or two) of the dry stuff and have enough to pitch the right amount. But for a lager, it's good to pitch you yeast when it's active, so it certainly can't hurt to make a starter, whether your yeast is dry or liquid.

Make sure to use a good pitching calculator like yeastcalc.com or the pitching calculator on mrmalty.com to figure out just how big a starter you should use. On both of those calculators, you'll have to specify that you're making a lager, then specify the expected OG of your beer, and the calculator will do the math from there and figure out the math for you. Mrmalty might be the easier on for a starter newbie - yeastcalc lets you get into some more advanced ideas like stepped starters, but you kind of need to understand a few concepts of what's going on in your starter to take advantage of that.

 
Reply With Quote
Old 01-22-2013, 02:31 PM   #3
abandonhope16
Recipes 
 
Oct 2012
Posts: 150
Liked 6 Times on 5 Posts


Interesting. I speculated a production date for this and it says 19 grams of yeast; so I could hypothetically just do a little under 2 packs of dry yeast then, rather than a starter? I assume rehydrating would be beneficial?
Thanks

 
Reply With Quote
Old 01-22-2013, 02:47 PM   #4
JimRausch
JimRMaine
HBT_SUPPORTER.png
 
JimRausch's Avatar
Recipes 
 
Jan 2012
Ellsworth, Maine
Posts: 1,537
Liked 235 Times on 207 Posts


I had nothing better to do while waiting for an appointment to show, so I went to NB- OG=1.049, dry yeast option is S-23, liquid is WY2042. Then I went to Mr.Malty and plugged in the #s. Says you should pitch 344 billion cells. Which with the dry is 2 packets(actually a little less than 2, but who wants to save a partial packet?). Liquid yeast without a starter it says would take 3.5 packets or if you make a starter, it should be 2.78liters.
Choice is yours. I've used s-23 a couple times in the past and pitched 2 packets- worked well. My last two lagers I used liquid and made starters. Also worked well. Have fun!

 
Reply With Quote
Old 01-22-2013, 02:55 PM   #5
abandonhope16
Recipes 
 
Oct 2012
Posts: 150
Liked 6 Times on 5 Posts


Great. That seems to confirm what I was reading. Since I'd be placing an order anyway, might as well just add the extra packet rather then looking into setting up a starter operation. Not that it looks hard or expensive; but I might as well keep it simple for now especially since I am using dry yeast. Thanks again.

 
Reply With Quote
Old 01-22-2013, 04:39 PM   #6
stratslinger
HBT_SUPPORTER.png
 
stratslinger's Avatar
Recipes 
 
Dec 2010
Terryville, CT
Posts: 2,447
Liked 204 Times on 170 Posts


Yeah, the two packets would probably be your best bet, and I'd rehydrate, were I in your shoes.

 
Reply With Quote
Old 01-31-2013, 07:46 PM   #7
abandonhope16
Recipes 
 
Oct 2012
Posts: 150
Liked 6 Times on 5 Posts


Alright, so I got around to attempting this today. I think I made a few mistakes and am wondering if I should be OK or if I can take corrective action.
First - I rehydrated at about 90degrees per what I've done with Ale yeast; so pretty sure I goofed.
Second - I pitched at about 68 b/c I couldnt get it any lower and I already started rehydrating so I had limited time and decided to pitch. Right now, I have it in the fermentation chamber set to get it to about 55.
Any tips/suggestions?

TIA

 
Reply With Quote
Old 01-31-2013, 08:28 PM   #8
Darwin18
 
Darwin18's Avatar
Recipes 
 
Nov 2008
Garner, NC
Posts: 5,343
Liked 952 Times on 668 Posts


In hindsight, I usually pitch cold and then allow fermentation activity to bring the temperature up to my target. Your process isn't wrong though - just a suggestion for the future on my part.

 
Reply With Quote
Old 01-31-2013, 08:36 PM   #9
AndMan3030
 
AndMan3030's Avatar
Recipes 
 
Jun 2012
MPLS, MN
Posts: 244
Liked 30 Times on 27 Posts


Rdwahhb

 
Reply With Quote
Old 02-06-2013, 11:56 PM   #10
abandonhope16
Recipes 
 
Oct 2012
Posts: 150
Liked 6 Times on 5 Posts


So this has been fermenting for almost a week now. There is still activity in the airlock, which I'm not used to seeing it go this long. Usually i only get a couple days of airlock activity....Does that indicate anything?
Im also thinking of doing a D rest, roughly when should I test to see if it's ready for it? I thought I read about 10 days, but that seems early.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone tried this? (First Lager attempt) NewBrewB General Beer Discussion 9 08-03-2010 05:42 PM
2nd lager attempt schuwa Beginners Beer Brewing Forum 3 11-23-2009 08:07 PM
PM Lager Attempt BarnabyHooge All Grain & Partial Mash Brewing 2 01-14-2009 11:37 PM
First lager attempt malkore Recipes/Ingredients 3 02-18-2008 10:56 PM
First Lager Attempt UNOmar All Grain & Partial Mash Brewing 24 03-03-2007 09:05 PM


Forum Jump